Cooking Instructions

1

Heat oven to 375°F. Remove stems from mushroom caps. Brush outsides with 2 tablespoons butter and place on rimmed baking sheet with stem side up.

2

Sauté bratwurst in skillet over medium heat with red and yellow peppers and garlic. Cook until meat is done, 8 to 10 minutes. Remove from heat. Stir in onion, mustard and Swiss. Mix well and stuff into caps. Stir together remaining butter and bread crumbs and sprinkle over caps. Bake 15 to 18 minutes.

Ingredients

6 (12 ounces) large mushroom caps

3 tablespoons butter, melted, divided

16 ounces fresh, uncooked bratwurst, casings removed and broken up

1/2 cup red pepper, diced

1/2 cup yellow pepper, diced

1 clove garlic, minced

1 green onion, sliced

2 tablespoons spicy brown mustard

1 cup (4 ounces) Wisconsin Swiss cheese

1/4 cup Italian bread crumbs

Cooking Instructions

1

Heat oven to 375°F. Remove stems from mushroom caps. Brush outsides with 2 tablespoons butter and place on rimmed baking sheet with stem side up.

2

Sauté bratwurst in skillet over medium heat with red and yellow peppers and garlic. Cook until meat is done, 8 to 10 minutes. Remove from heat. Stir in onion, mustard and Swiss. Mix well and stuff into caps. Stir together remaining butter and bread crumbs and sprinkle over caps. Bake 15 to 18 minutes.